Korean Beef Bulgogi in Lettuce Wraps

Total Time
20mins
Prep 10 mins
Cook 10 mins

This recipe is another winner from Toronto Star - we made it tonight and just loved it. A fun way to have the kids eat their lettuce, too. Beef needs to marinate 2-12 hours, so plan ahead when making this meal

Ingredients Nutrition

Directions

  1. Combine first 9 ingredients (soy - black pepper).
  2. Slice the steaks across the grain into thin slices.
  3. Place beef in resealable ziplock bag and pour soy mixture over. Let marinate in refridgerator for 2-12 hours, turning bag occoationally.
  4. Heat large non-stick skillet or wok over medium-high to high heat. Pour beef and marinade into the skilled and cook until mixture is almost dry, 6-8 minute
  5. Toast sesame seeds and garlic in hot pan.
  6. (We had quite a bit of marinade left and it was wonderful spooned over some white rice).
  7. Serve with lettuce leaves, toasted sesame seeds and toasted garlic cloves and perhaps some hot sauce if you like it hot.
  8. You roll the beef and condiments up in the lettuce leaf and eat like a roll with your hands.
  9. Serve with white rice.
Most Helpful

5 5

This was very tasty and made easier as the local Asian butcher has the beef already sliced for bulgogi. I marinated double the quantity and put 3/4 of it in small portions in the freezer for later. Thanks for posting Deantini. Made for ZWT 6.

3 5

this is too sweet for our taste.

5 5

Oh, gosh, this was delicious. The Korean market always has beef sliced for bulgogi, which makes this an anytime dish. I marinated it for perhaps three hours, and I'd like to hold it a bit longer next time. Because of dental work I had to skip the sesame seeds, so I added a splash of sesame oil just before removing the beef from the pan. Put a bit of sambal oelek on the plate to add some heat. A head of Boston lettuce was perfect for this (had reduced the quantity to 8 oz meat). A real winner.